Street Corn Chicken Casserole with Charred Corn and Melty Cheese

Close up shot of Street Corn Chicken Casserole showing charred corn kernels and melted Monterey Jack cheese.

FL Recipes

Street Corn Chicken Casserole with Charred Corn and Melty Cheese

This Street Corn Chicken Casserole combines tender pulled roasted chicken with smoky charred yellow corn in a creamy elote-inspired sauce, topped with bubbling Monterey Jack, mozzarella, and salty cotija cheese for the ultimate cheesy comfort meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 people

Course: Dinner, Main Course

Cuisine: Mexican-American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Ingredients

4 cups Pulled roasted chicken 600g, mix of white and dark meat
3 cups Yellow corn kernels 450g, fresh or frozen
1/2 cup Sour cream 120g
1/2 cup Mayonnaise 120g
1 tbsp Red chili powder 7g, for dusting
1.5 cups Monterey Jack cheese 170g, shredded
1 cup Mozzarella cheese 115g, shredded
1/2 cup Cotija cheese 60g, crumbled
1/2 cup Fresh cilantro 15g, chopped

Equipment

1 Cast Iron Skillet Used for charring the corn kernels.
1 White Ceramic Baking Dish 9x13 inch size.

Method

Preparation

In a cast-iron skillet, heat 1 tbsp oil. Add corn in a single layer and cook undisturbed for 3 minutes until char marks appear. Stir and cook 3 more minutes.
Combine charred corn, pulled chicken, sour cream, mayonnaise, and spices in a bowl. Fold until evenly coated in the white sauce.
Spread mixture into a ceramic dish. Top with Monterey Jack and Mozzarella. Bake at 375°F (190°C) for 20 minutes until bubbling.
Dust with chili powder, sprinkle with cotija and cilantro. Serve with a lime wedge.

Nutrition

Calories: 450kcalProtein: 32gFat: 28gFiber: 2g

Notes

Pat corn dry before charring to avoid steaming.
Use fresh lime juice for the best flavor balance.

Keyword cheesy chicken bake,Elote Casserole,Street Corn Chicken Casserole

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